- Combine mayonnaise, zest, juice, honey and Tabasco in a small bowl. Cover and refrigerate this sauce until needed.
- Preheat oven to 400 F. Line a baking sheet with parchment paper and set the halibut on it. Brush each piece of fish with olive oil, and then sprinkle with Cajun spice. Roast halibut 8 to 10 minutes, or until cooked.
- Spread cut sides of each bun with the sauce. Set lettuce, tomatoes, pickles and 2 pieces of halibut in each bun, drizzle with any remaining sauce, and serve.
Note: Smaller, good for stuffing into buns, portions of halibut is sold frozen in our Seafood Department. Thaw and pat dry before using. Hoagie buns are sold in our Bakery Department. Cajun spice, also called Cajun seasoning, is sold in our bottled spice and herb aisle. If you want make your own for this, combine, in a bowl, 2 tsp paprika, 1 tsp dried oregano, 1/2 tsp onion powder, 1/4 tsp dried thyme, 1/4 tsp garlic powder , 1/4 tsp ground cayenne pepper and salt, to taste.
Shop Ingredients
Directions
- Combine mayonnaise, zest, juice, honey and Tabasco in a small bowl. Cover and refrigerate this sauce until needed.
- Preheat oven to 400 F. Line a baking sheet with parchment paper and set the halibut on it. Brush each piece of fish with olive oil, and then sprinkle with Cajun spice. Roast halibut 8 to 10 minutes, or until cooked.
- Spread cut sides of each bun with the sauce. Set lettuce, tomatoes, pickles and 2 pieces of halibut in each bun, drizzle with any remaining sauce, and serve.
Note: Smaller, good for stuffing into buns, portions of halibut is sold frozen in our Seafood Department. Thaw and pat dry before using. Hoagie buns are sold in our Bakery Department. Cajun spice, also called Cajun seasoning, is sold in our bottled spice and herb aisle. If you want make your own for this, combine, in a bowl, 2 tsp paprika, 1 tsp dried oregano, 1/2 tsp onion powder, 1/4 tsp dried thyme, 1/4 tsp garlic powder , 1/4 tsp ground cayenne pepper and salt, to taste.